Coconut Oil Brownies

This is by far my favorite brownie recipe.  I adapted it slightly from a book called The Coconut Miracle. If you like coconut, you will love these!

Note:  A different sweetener can be used (honey, maple syrup, coconut sugar) but note that it will not have the same decadent result :)  The sugar makes it.

A great variation of these is to leave out the shredded coconut and add 1 tsp. of peppermint extract for mint brownies.  YUM!

Coconut Oil Brownies

1 cup sugar (organic, unbleached cane sugar)

2 eggs

1/2 cup coconut oil, melted

1 tsp. vanilla

3/4 flour (see recipe below)

1/3 cup cocoa powder

1/4 tsp. salt

1/2 tsp. baking powder

1 cup coconut, shredded (unsulfered and unsweetened)

1/2 cup chocolate chips

Blend together the sugar, eggs, coconut oil and vanilla.  Whisk the dry ingredients together in a separate bowl.  Add to the egg mixture.  Fold in the coconut and chocolate chips.

Pour in a greased 8x8 glass pan and bake at 350° for 28-30 minutes.

Gluten Free Flour Blend

3 1/2 cup brown rice flour

1 cup tapioca flour

Mix together and store in a cool dry place.